​What does Christmas mean to me?
Well, it’s been a tradition that has carried over three decades in my home and not just with my immediate family but we would have an influx of 50-60 guests dining and partying the night away with us (aunts, uncles, cousins, siblings, parents, friends and so on.) Each year on Christmas Eve, just after dinner and a bevy of “Jamaican style” Christmas carols playing over the speakers then all of the kids would assemble on the living floor, all around the tree and my mother would then read a passage of her selection from the Holy Bible. I don’t know quite how she did it, but no matter how long or short the passage my mother would always finish at exactly 12:01am just in time for all of the kids to run like maniacs – ripping apart every gift in site! It was utter pandemonium and I loved every minute of it! At that point, while all of us (kids) would be in the living room playing with our toys and showing off new clothing all of the adults would slither out of the room into the dining room to really celebrate!
As I became an adult the reins were eventually passed to me and I gladly accepted them wholeheartedly. Till today, although the numbers have dwindled (considerably) we still manage to keep our traditions alive from vast dinners to gifting, bible verses, etc. and I’ve learned that no matter how large or small the group all that really matters is you are celebrating with the one’s you love and that truly love you! So be happy and thankful for all that you’ve had, all that you currently have and things that are yet to come in the New Year!
Keeping up with the spirit of giving I’ve decided to share the “adult” part of Christmas in my house with you, that is the DRANKS!!! So here a couple of my favorite Jamaican Christmas drink recipes:
SORREL
(Makes approx. 10 cups)
2 ½ cups – Dried sorrel
3oz – Fresh grated ginger
5 Pimento seeds
2 cups – Sugar
2 – Tbsp Lemon Juice
10 cups – Boiling water
1 cup – White rum (preferable Wray & Nephew)
 Directions: Combine dried sorrel, pimento and grated ginger. Add to boiling water. Refrigerate over night. Remove from refrigerator, and then strain contents into a large container. Add sugar, lemon juice and rum. Stir until sugar is completely dissolved. Serve over ice 
GUINNESS (STOUT) PUNCH
1 pt – Guinness Stout
½ cup – Condensed Milk
1 ½ Milk or Evaporated milk (or my favorite 3 large scoops of vanilla ice cream)
1 tbpn – Nutmeg
1 tspn -Vanilla extract
Tip: stout has a strong and bitter after taste so you can add additional milk (condensed and regular to dilute if necessary).


What’s your greatest Christmas or holiday memory?
What’s your favorite holiday drink?

​It’s that time of year again with Thanksgiving and Christmas just around the corner. So how do we start off November? With dessert of course! And these holiday table treats are so much fun if you’re entertaining a moderate to large sized group for the holidays. Making gingerbread cookies and a gingerbread house is also a great way to keep the kids organized, engaged and distracted. While the kids are assembling and decorating the cookies and house, the parents can have some much needed “adult time”!

Up first, Gingerbread Cookies!

Ingredients:

• ¾ Cup packed dark brown sugar
• 1 stick butter or margarine, softened
• 2 large eggs
• ¼ cup molasses
• 3 ¾ cups all-purpose flour, plus more for dusting
• 2 teaspoons ground ginger
• 1 ½ teaspoons baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon salt

Directions:

• Using an electric mixer at a low speed, cream the sugar and butter together until thoroughly combined.
• Add eggs and molasses (mix until combined).
• Sift together: flour, ginger, baking powder, baking soda, cinnamon and nutmeg and salt.
• Add the dry ingredients to the butter mixture and combine with a spoon or spatula. Refrigerate for about 30-45 to firm the dough.
• Line cookie sheet with parchment paper, use a cookie cutter to stamp out gingerbread men.
• Preheat the oven to 350 degrees. Bake for 10-12 minutes (use confectionary sugar, icing, and any type of candy and sprinkles for the kids to decorate).

Thumbprint cookies
(My favorite holiday table treats to make and eat!)

Ingredients:

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon fine salt
• ¾ cup unsalted butter (1 ½ stick), softened
• 2/3 cup sugar, plus more for rolling
• 1 large egg
• ½ vanilla bean, seeds scraped from pod or 1 teaspoon pure vanilla extract
• 1/3 cup raspberry, cherry or strawberry jam

Directions:

• Whisk flour, baking powder and salt together in a bowl.
• In another bowl, whip the butter and sugar with a hand-held mixer until fluffy (or about 5 minutes).
• Beat in egg and vanilla until combined. Slowly beat in the dry ingredients until completely incorporated. Refrigerate for about 30 minutes to firm up the dough.
• Scoop the dough into 1-inch balls with a cookie or ice cream scooper. Place about 2-inches apart on the baking sheet. Press a thumbprint into the center of each ball, about ½ inch deep.
• Fill each indentation with about ¾ teaspoon of your favorite jam or preserve. *Make sure to roll edges inward (so that the jam is securely in the center and will not leak while the cookies spread in the oven).
• Bake cookies until edges are golden brown 10-15 minutes. Cool cookies on the baking sheet.

Have fun baking! What are some of your favorite holiday table treats?
“The holidays are almost near so it’s about that time to spread the holiday cheer so whether you plan on cozying up beside an intimate fire for two or celebrating with a house that’s completely full, here are some fun things to make your holiday bright and fill your days with a whole lot of delight!”
Happy Holidays!